This vegetarian version of the comfort food classic will satisfy vegetarians and meat-eaters alike. Hearty lentils and savory spices make up the foundation of this warm and cozy Tater Tot Casserole. The natural starch in lentils create a creamy sauce for this casserole without the need for any added cream. Transfer this to a casserole dish or bake it right in the skillet you use to sauté the filling.
0 Preheat oven to 425°F / 218°C. If using a 9x13-inch casserole dish, spray it with nonstick cooking spray (alternatively, you can prepare the filling in a 12-inch oven-safe skillet and bake the casserole directly in that).
1 Heat a 12-inch skillet (if baking right in the skillet) or saucepan (if planning to transfer to a casserole dish) over medium heat. Add olive oil. When it begins to shimmer, add onions and carrots and sauté until starting to soften, 5 to 6 minutes.
2 Add dried thyme, smoked paprika, mustard powder, garlic powder, salt, and black pepper and stir for 2 minutes.
3 Stir in stock, soy sauce, and tomato paste. Bring to a simmer.
4 When liquids are simmering, stir in lentils. Cover and simmer, covered, until lentils are tender, ~20 minutes. (Reduce heat if needed to maintain a low simmer.)
5 Stir peas into lentils.
6 If using a casserole dish, scrape lentil mixture into casserole dish.
7 Top lentils with tater tots in a single layer.
8 Transfer to the oven and bake, uncovered, until tater tots are deep golden brown and very crisp, ~30 minutes.
9 Let casserole rest for 5 minutes before serving.
10 Serve with some plain yogurt or sour cream if you’d like. Enjoy!
